Grilled Rainbow Trout
Ingredients
| 2 small rainbow trout, cleaned, head and tail on | ||
| flour for coating, optional | ||
| 1/4 cup clarified butter or olive oil | ||
| 2 tsp lemon juice | ||
| kosher salt and fresh cracked black pepper to taste | ||
| parsley sprigs and lemon slices for garnish |
Directions:
- Measure the fish at the thickest part. Plan to cook 10 minutes per inch.
- Dust with flour, if desired, then dip into melted butter or oil.
- Sprinkle lemon juice on each side and slash in 3 places per side with a sharp knife.
- Preheat the grill, and brush with butter of oil.
- Add the fish and as soon as fish is seared, loosen with a spatula.
- Cook over medium high heat for half the total time indicated, then turn.
- When done skin should be browned and crisp on each side.
- Transfer fish to a serving platter and season with salt and pepper, then garnish with parsley and lemon slices.
- Serve with melted butter of Hollandaise sauce.
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